Reviewer:

the only reason this recipe didn't get 5 stars is because I did something wrong. still tasted great but it came out lumpy. it wasn't gritty just lumpy... going to try it again later so if anyone has an idea of where I went wrong please let me know

Reviewer:

I've been making this recipe for two (2) years and giving it to friends. Everybody loves it and begs to have more so I end up making it almost weekly! I add more vanilla because it makes the caramels smoother and brings out the buttery flavor better. I'd love to thank the person who came up with the recipe. It's wonderful!

Reviewer:

The caramel never hardened and I followed the recipe exactly. I did what one member suggested and did it to a bit of a higher temp. Its not even set up enough to roll into balls they just melt back down. Im going to see if theres someway to save it, or make toffee from it.

Reviewer:

There must be something seriously wrong with the cook time or temperature in this recipe unless we are doing something fundamentally wrong!
We are giving 3 stars as we might do something we are not supposed to even though we have tried it out a couple of times.
Possible Tip:
Second time around, however, we put the caramel in the oven at 175 degrees celsius after boil for 30 minutes and we achieved half decent caramels.